Start with your mushroom duxelle. Finely chop as little as possible (or use a food processor) your mushrooms and onion; then add to a frying pan with a splash of olive oil, the dried sage and some salt and pepper. Sweat out until the moisture is released and the mushrooms and onion have coloured. Leave to cool.
Turkey Wellington
Ingredients
4
servings
-
- 500 g
- 4 tbsp
- 1 tbsp
- 560 g
- 200 g
- 1
- 1
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Preparation
Lay your puff pastry out and then roll to make a slightly larger rectangle. Pop your mushroom duxelle on and flatten with your hands. Add your turkey mince on top and again flatten gently. Pop a line of cranberry sauce down the centre of the mince and then fold the turkey, mushrooms and pastry around to make a parcel. Cut off any excess pastry.
Flip the parcel over and brush with egg. Use any pastry scraps to decorate and then brush again with egg if using!
Preheat the oven to 190c
Chill in the fridge for 20 minutes or in the freezer for 10 minutes
Brush once more with egg and then bake for 45 mins - 1 hour until golden brown and cooked through.
Serve with green veg and potatoes.
Nutrition per serving
Kcal
721
Proteins (g)
35
Fats (g)
44
Iron (mg)
4
